Twice-Baked Sweet Potatoes With Bacon and Sour Cream

Just like traditional baked potatoes, these loaded sweet potatoes get the royal treatment when topped with bacon and sour cream. They're savory, delicious, and work well as weeknight meal idea.

Ingredients

2 medium sweet potatoes (8 to 10 ounces each)

3 ounces Canadian bacon, diced

2 tablespoons reduced-fat sour cream

3 teaspoons chopped fresh chives

2 tablespoons shredded reduced-fat sharp cheddar cheese

Nutritional Information

Calories 341

Fat 6g

Satfat 3g

Monofat 2g

Polyfat 1g

Protein 15g

Carbohydrate 57g

Fiber 7g

Cholesterol 30mg

Iron 2mg

Sodium 681mg

Calcium 109mg

Calories 341

Fat 6g

Satfat 3g

Monofat 2g

Polyfat 1g

Protein 15g

Carbohydrate 57g

Fiber 7g

Cholesterol 30mg

Iron 2mg

Sodium 681mg

Calcium 109mg

How to Make It

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.